Wok-fried Beer Batter Chicken

Cut the chicken into bite-sized pieces or strips, approximately 2 inches, removing any excess skin or bone fragments.

Combine flour, baking powder, salt, pepper, and tarragon in a large mixing bowl, whisking together until evenly distributed.

Pour the beer into the dry ingredients and stir until a thick, lump-free batter forms; let rest for 2 minutes.

Add the beaten egg to the batter and whisk until smooth and fully incorporated.

Heat a wok or large skillet over medium-high heat until very hot, then add oil until it shimmers (approximately 2-3 minutes).

Working in batches to avoid overcrowding, dip chicken pieces into the batter to coat completely, then carefully place into the hot wok.

Fry the chicken for 4-5 minutes until the batter turns golden brown and crispy, stirring occasionally to ensure even cooking.

Transfer the cooked chicken to a paper towel-lined plate to drain excess oil.

Repeat batching and frying process with remaining chicken until all pieces are cooked through and golden.

Serve the wok-fried beer batter chicken immediately while hot and crispy.